Mar 9, 2022
Routine - Food
Inspection Completed - No Further Action
22-43-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked 200ppm/ Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 51F, guacamole with tomatoes 52F stored overnight in wait station reach in cooler. Repeat Violation
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa 51F overnight, wait station cooler Guacamole with tomatoes 52F overnight, wait station cooler Repeat Violation
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored next to a bag of onions on storage rack/ Corrected On-Site
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen new employee wearing a watch while preparing food.
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
35B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./walk in cooler and prep area reach in cooler.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawers gaskets soiled. Walk in cooler fan cover soiled.
29-11-4
Basic - Water leaking from pipe and/or faucet/handle./kitchen hand wash sink leaking.
21-04-4
Basic - Wet cloth/towel used under kitchen white cutting board.